Nose to Tail Eating

[tortoise]

Any tips?

 

[Hinotori]

Well making head cheese out of all the head meat is a possibility. Brain not usually included in that. I think pig brains are the only ones eaten regularly by anyone anymore as they don't get prion diseases and are safe. Well poultry is safe but too small to be worth it.

Tongue is good. Mom always simmered it, then peeled it because it makes it easy. Smaller animals like sheep you'd need several for a meal. It's the best, tenderest pot roast ever.

We never bothered with lungs on anything.

Saving the caul fat is something I'd do. It's supposed to be the finest fat for pastries when rendered.

I'm a big fan of natural casings on sausages. The intestines would get used here, even though they are a hassle to clean.

Tails are a bit small on most livestock to be useful, but if I had enough they would make good soup or stock. Oxtail soup was a favorite growing up. Mom always got a lot when Great uncle butchered because no one else wanted much off the cattle he sold.

Feet when cleaned up properly can be used to make jello. I have a very old cookbook that explains how to make it. Takes forever, especially the clarifying to remove most of the meat flavor. Not worth the effort In my opinion. I'd probably just cook it down forever to make glue.

 

[tortoise]

Lung, liver, and kidney are in the freezer for people food. I didn't expect that! Dogs got a pair of "oysters". The misc fat will go to the chickens when the weather is colder.

 

[Perris]

steak & kidney pie, and liver & onions, are traditional and still popular here. Some of the glands are delicious - usually marketed as sweetmeats. Brawn (head) and tripe (stomach lining) were popular up t'north in times past; I tried tripe and didn't like it; never tasted brawn, and it's hard to find any offal bar liver, kidney, heart and marrow bones in the shops here these days. But there was a piece in the paper the other day about almost the whole chicken being edible, and I intend to try more of it next time I dispatch a surplus roo.

 

[JanetMarie]

Husband got a buck over the weekend. The only organ he saved was the heart. I sliced and cooked in a skillet with butter and celery salt. Was really good.

We made packages of people meat, pet meat, and the carcass went to the poultry. They are still eating on it this morning. Had to flip to the other side. I score all over with a knife so it's easier for them to pick off.

 

[frustratedearthmother]

many years ago i made the mistake of trying to make a liver soup which was rather horrid

I believe you!

 

[flowerbug]

The only organ meat we do is the yummy parts of a turkey--fight for the heart around here and we will do some fried tongue IF it is seasoned well. Probably should be trying more, but a lot of the textures are what gets me and the girls.

certainly understandable. intellectually i understand there are a lot of foods out there that i've never eaten which are nutritionally pretty good and they may even have great flavors to them, but the ideas and textures would have to be overcome. making sausages and other things from them would probably work as i do like spicy foods. my preference is to be able to try things buffet or potluck style as then i'm not wasting food if i don't like it. i'll just put a bunch of single bites of this and that on my plate and go from there - the plate will be empty if i like anything or not. and i am well aware of things i don't like from both smell and listed ingredients so i avoid some things no matter what (fish eggs, no thanks, not ever again, ick vs. sardines, yum! i like those).

 

[Hinotori]

Tripe is sold everywhere here that I've seen.

Ive had really good menudo before. That's probably the best use on tripe. Makes it good.

 

[tortoise]

Feed to the dogs? 😂 sorry, I’m not good at eating the whole animal!

That's most of my plan. My dogs adore lamb organ meat treats.

 

[Britesea]

"Well poultry is safe but too small to be worth it."